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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Physico-chemical properties and sensory evaluation of jam made from black-plum fruit (vitex doniana)
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Physico-chemical properties and sensory evaluation of jam made from black-plum fruit (vitex doniana)

机译：黑李子果酱（vitex doniana）的理化性质和感官评价

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The potential of some wild-growing indigenous fruits such as black-plum (Vitex doniana) has remained largely untapped. Most tropical fruits can be processed and preserved in small-scale operations using simple techniques. Various uses have been reported for black-plum ranging from medicinal to dietary utilization. This study was carried out to investigate the possibility of producing jam from black-plum and to evaluate the physico-chemical properties, nutritional properties and consumer acceptability of the product. Black-plum jam was produced using traditional openkettle method. The physico-chemical analyses of black-plum fruit and jam were determined. Physico-chemical analyses of black-plum fruit showed that it had soluble solids of 18.83 + 0.11 oBrix, pH 3.85 + 0.07 and ascorbic acid was 33.35 + 0.21 mg/100g. Na, K and Ca contents were (0.1 mg/100g); (1.33 mg/100g); and (0.765 mg/100g), respectively. Physico-chemical analyses of the jam showed that it had soluble solids of 68.0 + 0.71oBrix, 24.22 + 0.08% reducing sugar, pH of 3.42 + 0.03 and total acidity of 0.34 + 0.01%. Proximate analysis of the jam showed nutrient values of crude protein 4.23 + 0.03%, crude fibre 1.0 + 0.03%, ash 4.30 + 0.02%, crude lipid 2.43 + 0.03%, carbohydrate 68.1 + 0.28%, sodium (Na) 0.28 + 0.01 mg/100g, potassium (K) 1.42 + 0.01 mg/100g, calcium (Ca) 0.97 + 0.01 mg/100g, moisture 21.65 + 0.33%, dry matter 78.36+ 0.33%. Physico-chemical and proximate analyses of the fruit on wet and dry basis were also carried out. Sensory evaluation by untrained panelists indicated consumer acceptability. Statistical evaluation using simple-paired comparison between black-plum jam and commercial black currant jam on a nine-point hedonic scale showed a preference for the commercial jam, particularly in terms of colour. The differences in flavour and spreadability were not significant (P > 0.05) 5% level; while the differences in colour, taste and overall acceptability were significant (P Keywords : indigenous, Vitex doniana, black-plum jam, evaluation
机译：黑李子（Vitex doniana）等野生本地水果的潜力尚未得到充分开发。大多数热带水果可以使用简单的技术进行小规模加工和保存。据报道，黑李子有多种用途，从药用到饮食都可以使用。进行这项研究以调查从黑梅中产生果酱的可能性，并评估该产品的理化性质，营养性质和消费者可接受性。黑梅果酱使用传统的开水壶方法生产。确定了黑梅果和果酱的理化分析。黑梅果实的理化分析表明，其可溶性固体含量为18.83 + 0.11 oBrix，pH为3.85 + 0.07，抗坏血酸为33.35 + 0.21 mg / 100g。 Na，K和Ca含量为（0.1 mg / 100g）; （1.33 mg / 100g）;和（0.765 mg / 100g）分别。果酱的理化分析表明，该果酱的可溶性固形物为68.0 + 0.71oBrix，还原糖为24.22 + 0.08％，pH为3.42 + 0.03，总酸度为0.34 + 0.01％。果酱的近期分析表明，粗蛋白的营养价值为4.23 + 0.03％，粗纤维1.0 + 0.03％，灰分4.30 + 0.02％，粗脂质2.43 + 0.03％，碳水化合物68.1 + 0.28％，钠（Na）0.28 + 0.01 mg / 100 g，钾（K）1.42 + 0.01 mg / 100g，钙（Ca）0.97 + 0.01 mg / 100g，水分21.65 + 0.33％，干物质78.36+ 0.33％。还对水果进行了湿和干的理化分析和近距离分析。未经培训的小组成员的感官评估表明，消费者可以接受。在九点享乐量表上使用黑李果酱和商业黑加仑果酱之间的简单配对比较进行的统计评估表明，特别是在颜色方面，人们更喜欢商业果酱。风味和铺展性的差异在5％的水平上不显着（P> 0.05）;而颜色，味道和整体可接受性方面的差异则很显着（P关键字：土著，Vitex doniana，黑梅果酱，评价

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